Pancetta-Wrapped Asparagus & Stanford Brut

It’s officially asparagus season, and no one has asparagus like our neck of the woods. Home of the Stockton Asparagus Festival, the San Joaquin Valley yields some of the best asparagus in the nation, and we surely reap all the benefits! If asparagus is also a spring staple in your home, then you must try this simple, and absolutely delectable recipe. Perfect as an appetizer, side dish, or stand-alone snack, this is sure to become a fan-favorite.

And what should you pair it with? Well, asparagus, unfortunately, tends to be a bane of the wine-pairing world. The sulfate in it makes clash with anything oaky, eliminating many whites, and anything with a high tannin level, eliminating most reds. But lucky for us, it’s bubbly to the rescue! Our Stanford Brut is light enough to not overpower the asparagus, and the fruity, citrus notes mingle perfectly, without resulting in any bitterness. Plus, the bubbles cut through the fat in the pancetta (because, you know, everything is better when wrapped in bacon).

Bon apetit!

Ingredients

1 bunch thick asparagus (12-15 spears; about 1 pound), trimmed

12-15 thin slices pancetta

Vegetable oil

Instructions

Wrap a slice of pancetta tightly around each asparagus spear. If preparing ahead of time, cover and refrigerate until ready to cook.

Heat a large sauté pan over medium heat and coat lightly with vegetable oil (the more oil you use, the crispier the pancetta will be — just be careful not to use too much or it will splatter). Cook the asparagus, turning as each side browns, until they are just tender and the pancetta is crisp, about 5 minutes. Transfer the asparagus to a plate lined with paper towels to soak up any excess grease, then transfer to a serving platter and serve immediately.